Hoe cakes

Griddled corn cakes

The best way to think of this is as a cornbread batter with stuff thrown into it. Don’t be afraid to add more ingredients to this. I always use corn kernels (frequently leftover grilled corn) but many other things can be added - it’s a great way to use some leftovers. Some of my favorite things to chop up and add are: roasted peppers and chilies, sauteed onions, diced burnt tomatoes, leeks, and shallots all work well - get creative!

Grill Set Up:

  • Cast iron griddle at medium high to high heat, indirect area for roasting (300-450F)


  • 1/2 cup corn meal
  • 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1 Tbls red chile flakes (or to taste)
  • 2 eggs (beaten)
  • 1/2 cup buttermilk (or milk)
  • 1/2 tsp crushed saffron soaked in hot water (add to milk)
  • 4 Tbls melted clarified butter
  • 2/3 cup of cooked corn kernels
  • Salt (2 tsp coarse salt or more to taste)

Begin by blending the dry ingredients together, then mix in the eggs, milk/saffron, and butter.

Let this sit for at least 20 minutes to allow the flour and cornmeal to absorb the liquid. Then blend in the corn kernels and any other solid ingredients you'd like to add.

Preheat a cast iron griddle to medium high heat and wipe with an oiled paper towel (any high smoke point oil works). Once the griddle is heated scoop out about a tablespoon of the batter to test the heat of the griddle. After 30-60 seconds try to get a spatula under the cake and see if it has set up. If it has flip it to check how browned it has gotten and let the other side set up.

On a hot griddle this will happen fairly quickly,on a cooler griddle you may need to flip it a few times to get the level of browning you like. Use the test cake to set your griddling times, and then start making larger cakes of whatever size you want. It is best to push down lightly on the top of the batter with the spatula after throwing it on the griddle to even it out. I usually go for 1/2" to 3/4" thick. At this point the center will not be cooked through and you will need to move it off the hot section of the griddle to a cooler section of the grill (about 350F is ideal). This will cook the center fully through in about 15 minutes, and also allow the cakes to absorb some smokey flavors. If you're using a thermometer you're shooting for 195-200F in the center of the cake.


  • Swap out another type of pepper for the red chili flakes - birdseye, guajillo, cayenne, etc
  • Add cheese to the batter, just make sure to not add so much that the cakes won't hold together. 1/4 cup of Parmesan works well

  • You can use full fat yoghurt instead of milk, just thin it with 1 part water to 2 parts yoghurt. Heavy creams works well too
  • For indoor cooking just brown the cakes on a hot griddle and then put in a 350F for 15 minutes
For a lazy weeknight meal just use a box of cornbread mix for the batter, but add 2 Tbl melted butter

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Saffron/chile corn cakes! 1/2 cup corn meal 1/2 cup all purpose flour 1 tsp baking powder 2 eggs 1/2 cup buttermilk (or milk) 2 Tblsp melted clarified butter 1/2 tsp crushed saffron plus red chile flakes (to taste) dissolved in the hot butter 2/3 cup of cooked corn kernals Salt to taste Delicious! #livefirecooking #howisummer #livefire #grilling #corn @pinchspicemarket

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Grilled up some great blade steaks from @porterroad last night- delicious! Served with a ramp chimichurri (more on that later), grilled zucchini, and griddled hoe cakes with leeks and serano chilies mixed into the batter #chimichurri #beef #steaks #bladesteak #hoecakes #zuchinni #livefire #livefirecooking #firecooking #grilled #grilling #bbq #cooking #homecooked #lovetocook #foodstagram #goodeats #foodphotos #foodpics #grill #cookingoutside #foodie #goodfood #barbeque #fuego #churrasco #outdoorcooking #chicago

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